Fruit Juice

Strawberry Lemonade Concentrate

Besides delicious summer refreshments, this concentrate makes an ideal base for punch. Serve it to make any occasion special throughout the year. To reconstitute, mix 1 part concentrate with 1 part water, tonic water or gingerale. Adjust concentration to taste.


  • 6 cups (1500 ml) prepared strawberries, about 2 qt (2 L)
  • 4 cups (1000 ml) lemon juice
  • 6 cups (1500 ml) granulated sugar


  • Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  •  Wash and hull strawberries; measure 6 cups (1500 ml). In a food processor, purée strawberries. In a large stainless steel saucepan, combine strawberry purée, lemon juice and sugar. Heat to 165°F (75°C), stirring occasionally (Do not boil). Remove from heat; skim foam.

  •  Quickly ladle lemonade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more lemonade. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining lemonade.

  •  When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.  At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*

  •  When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  •  After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.